Chilled Fruit Cups

These were so fantastic. I kept a bunch covered in my freezer and would pull them out here and there (ok, so every night until they were gone) for a treat.
Chilled Fruit Cups

From: Real Mom Kitchen

1 (12 oz.) can frozen pineapple juice concentrate, thawed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 cup water
1 cup sugar
2 Tbs. lemon juice
3 med. firm bananas, sliced
1 (16 oz.) pkg. frozen unsweetened strawberries
1 (15 oz.) can mandarin oranges, drained
1 (8 oz.) can crushed pineapple
18 clear plastic cups

In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and the fruit.

Spoon 3/4 cupful into each plastic cup. Place cups in a pan and freeze. Remove from the freezer at least 40-50 minutes before serving. Serve with spoons.  You break up the frozen fruit with your spoon and eat it like a slush.

Oreo and Fudge Ice Cream Cake

I made this for my friend's daughter's birthday! It was a huge hit and with good reason. It is yummy! In the picture below I doubled the recipe so as to feed a crowd.
Oreo and Fudge Ice Cream Cake

From: Kraft Foods

1/2 cup hot fudge ice cream topping, warmed

1 (8 oz.) container Cool Whip, thawed, divided

1 (3.9 oz.) pkg. instant chocolate pudding

8 oreo cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches

 

Pour fudge topping into medium bowl. Whisk in 1 cup of cool whip. Add dry pudding mix; stir 2 min. Stir in chopped cookies. 
 




Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half of the cool whip mixture. Repeat layers.  Top with remaining sandwiches.  Frost top and sides with remaining cool whip.  Bring up foil sides; double fold top and ends to loosely seal packet. 
 

Freeze 4 hours or until firm. 

Walnut Blondie with Maple Butter Sauce

I love me some good dessert and this was two thumbs up.
Walnut Blondie with Maple Butter Sauce

From: The Sisters Cafe

1 cup flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
1/2 cup walnuts, chopped
1/3 cup butter
1 cup packed brown sugar
1 egg, lightly beaten
1 Tbs. vanilla
1/2 cup white chocolate chips

Maple Butter Sauce:
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8 oz. cream cheese, softened
1/2 tsp. maple extract/flavoring

vanilla ice cream

Sift together the flour, baking powder, salt and baking soda.  Add walnuts; mix well.  Melt the butter and stir in brown sugar; cool slightly.  Add egg and vanilla and blend well.  Add flour mixture, a small amount at a time, mixing well.  Spread in a lightly greased 8x8 pan.  Bake at 350 degrees for 20 minutes, or until toothpick inserted in the center comes out clean or with fudgy looking crumbs.

For the Maple butter sauce, combine the syrup and butter and cook over low heat until butter is melted.  Stir in brown sugar until dissolved.  Remove from heat and beat in cream cheese and maple extract until smooth.  Heat again over low heat, or in microwave at short intervals, until it reaches the desired sauce consistency.

Serve sauce over warm blondies and top with vanilla ice cream. 

Saltine Cracker Toffee Bars

My mom introduced me to these almost two years ago. I had never heard of making toffee bars with saltine crackers! And I haven't stopped making them since. They only require a few simple ingredients, probably stuff you've already got on hand. You can pretty much find similar variations of this recipe just about everywhere, so I just put on my take of this delightful dessert.

Saltine Cracker Toffee Bars
From: Um, everywhere!
1 cup butter
1 cup brown sugar
saltine crackers
1 package Hershey's milk chocolate chips (other recipes use semi-sweet, but not me!)
Chopped pecans or walnuts (optional)

Preheat oven to 400 degrees. Line a regular cookie sheet or jelly roll pan (being in Europe means my jelly roll pan is too big to fit in the ovens!) with parchment paper. You could use foil or eek! wax paper, but coming from experience you'll be disappointed. Just use parchment paper. Then salt side up, fill up your pan with the crackers. Melt butter in a saucepan and then add brown sugar. Boil 1-3 minutes. This part seriously depends on how you like your toffee bars. The longer it boils, the harder they will be. About 2 minutes is good for me. Pour mixture over crackers and spread until even on all crackers. Put into oven for 6 minutes. Pull out of the oven and sprinkle on chocolate chips. The reason I say Hershey's is because they are hands down 10 times better for this than Nestle. I'm not kidding. I don't know what it is, but Hershey's is SO much better. Okay, so after you've put on your chocolate chips, you can either let them sit there until completely melted and then using the back of a spoon, spread it around. Or, if you just can't find Hershey's milk chocolate chips for some reason, like you live in Belgium (grr), and you have to use Nestle's, then you can put them back in the oven for no longer than 5 minutes. That should help those little buggers. After you've spread your chocolate around, add the chopped nuts. Let cool, then cut and serve, or eat them all soft and hot, like us! Either way their delicious, and your friends won't believe you put saltines in them!

Rice Crispy Treat Solutions

I hope Jenny doesn't hate me for posting something that I didn't plan on posting and it's not quite a recipe. I just decided to get on here and post this before I forget.

I LOVE Rice Crispy Treats. And I use to make them all the time. But I got so sick of them being so darn hard. I fooled around with the recipe, but there are so many out there that use the same ingredients but have varying amounts of each...so I thought I couldn't screw it up too much right? Am I the only one with this problem? Well, I figured it out! So I have three simple solutions to making fantastic rice crispy treats. Or, at least they work for me.

1. Use less rice crispies than marshmallows. Seems silly, but every recipe I see calls for more rice crispies. Less is more. For a 9x13in pan, I use a whole bag (16oz) of marshmallows and only 5 cups of rice crispies, and 1/4 cup butter.

2. Grease your pan. Gee what an original idea. Seriously, don't skip this part, even if you think "it's just rice crispy treats). Or you can use parchment paper.

3. Stick it in the fridge for 20-30 minutes. That's all. Cut and enjoy. They come out soft and chewy, the way they were meant to be!

Sweetheart Custard Dessert

I didn't feel like making mine into a heart, but whatever floats your boat.
Sweetheart Custard Dessert

From: The Sisters Cafe

Pastry for double-crust pie (9 inches)
powdered sugar

Custard:
2/3 cup sugar
3 Tbs. cornstarch
1/4 tsp. salt
1 1/3 cup milk
2 egg yolks
1/4 cup lemon juice

1 Tbs butter or margarine
1 cup heavy whipping cream
1/4 cup powdered sugar

Topping:
2 to 3 cups fresh strawberries, sliced
2 Tbs. semisweet chocolate chips (I used white chocolate chips as my husband doesn't do chocolate)
1 tsp. shortening

Roll out each pastry between waxed paper into a 12 inch circle; using an 11 inch wide heart shaped pattern, cut each pastry into a heart shape.(I didn't waste my time with this, I just rolled out my crust.) Place on greased and floured baking sheets; prick with a fork. Bake at 450 degrees for 7-9 minutes or until golden brown. Remove to wire racks to cool. Sprinkle with powdered sugar.

Meanwhile, in a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook
and stir 2 minutes longer. Remove from the heat. combine the egg yolks and lemon juice. Stir a small amount of hot filling into egg yolk mixture; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in butter. Cover; refrigerate until cool. In a mixing bowl, beat the cream and powdered sugar until stiff peaks form. Gently whisk the lemon custard, then fold in whipped cream.

Place one pastry on a serving plate; spread with half of custard. Arrange half of the berries over filling. Repeat with second pastry and remaining custard and berries. In a microwave-safe bowl, melt chocolate chips and shortening. Drizzle over the top.

Strawberry Shortcake with Almond Glaze

Oh.My.Gosh. This was too die for good. It was stinking hot outside so the cake started to gush pretty quickly, but I think that wouldn't have happened it I chipped the heavy cream after whipping it and before putting it on the cake. Alas, it still tasted divine.Strawberry Shortcake with Almond Glaze

From: The Sister's Cafe

Shortcake:
1 yellow cake mix
1 cup sour cream
4 eggs
1 sm. pkg. vanilla pudding mix
1/2 cup oil
1/2 cup water
2 tsp. almond extract

Almond Glaze:
2 cups powdered sugar
3 Tbs. butter, melted
2 tsp. almond extract
1-2 Tbs. milk, as needed

Whipped Cream:
1 pint whipping cream (this made way more than I needed, I will probably use 1/2-3/4 of a pint next time)
powdered sugar, to taste for sweetening

1-2 lbs. fresh strawberries, sliced

Preheat oven to 350 degrees. Mix all of the shortcake ingredients together for a few minutes until well combined. Pour the batter into two round cake pans. Bake for 45-50 minutes. let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Mix the glaze ingredients together while the cake cools. Once semi cooled, prick the cake with the handle of a wooden spoon. Spoon the glaze over the two rounds, letting it sink in. Save about 1/3 of the glaze and set aside.

Whip cream with powdered sugar, using a mixer. Slice strawberries and set aside.

Place one of the glazed cakes on a cake stand or large plate. Top with whipped cream and a layer of strawberry slices. Place second cake on top. Top with whipped cream and more strawberries. Drizzle the remaining almond glaze over the top and down the sides. Store in the fridge until ready to serve.

Caramel Apple Cheesecake Bars

I know, I know, it has been a while. Ok, so more that a while. But I'm posting now. Does that count for anything?

These bars were incredible. So so yummy. I might half the recipe next time and use a smaller pan simply because these are so rich that they lasted us for days.
Caramel Apple Cheesecake Bars

From: The Girl Who Ate Everything

Crust:

2 cups flour

1/2 cup brown sugar, firmly packed

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8 oz.) pkgs. cream cheese, softened

3/4 cup + 2 Tbs. sugar, divided

3 lg. eggs

1 1/2 tsp. vanilla

Apples:

3 granny smith apples, peeled, cored and finely chopped

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Streusel Topping:

1 cup brown sugar, firmly packed

1 cup flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

1/2 cup caramel topping

Preheat oven to 350 degrees. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9x13 baking pan lined with foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in a mixer at medium speed until smooth. Then add vanilla and eggs, 1 at a time. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 Tbs. sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

In a small bowl, combine all Steusel ingredients. Thoroughly combine the butter into the mixture. Sprinkle cream cheese mixture evenly with Streusel topping.

Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Mom's Rice Pudding

Mom (also known as Ruthie) asked me to post this recipe for the well-being of man. Truly. There's not a problem in the world that a big bowl of mom's warm rice pudding can't solve... or at least make you so full you can't remember. I added it to the Breakfast category because it really does make a lovely breakfast... in fact, I think we'll have it tomorrow.

Mom's Rice Pudding
½ c uncooked rice
1 cup water
½ c sugar
1 T. cornstarch
Dash of salt
2 eggs
2 ½ c. milk/cream
1 T. lemon juice
½ c raisins
1 tsp.Cinnamon
¼ tsp. nutmeg

Cook 1/2 cup rice in the 1 cup of water or however you normally cook your rice. Mom always cooked it over the stove, but I use a microwave rice cooker.
Heat oven to 350 deg. Blend ½ sugar and cinnamon and nutmeg. Add to beaten eggs. Stir in rest of the ingredients. Pour into an oven safe casserole dish. Place in a pan of water. Bake for about 1-1/2 hours. Do not overbake. When the middle is just set it is done. Stir about every 15 min.

Note from Mom:
How much cream do I use? About 1/3 ratio. Or whatever I have on hand. This is not exact science guys. Of course, when I make this I x5 it.

Cider Float

This is less of a recipe and more of an idea. Jason and I took the boys last Fall to a pumpkin patch that had a little cafe sort of thing. We got a cider float and it was amazing. It was just something that had never crossed my mind to do. I will never forget the idea, trust me.Cider Float

From: Some Pumpkin Patch

1 Tall glass of cold apple cider
vanilla ice cream

I think you know how to put it together.

Spicy Gingerbread Dough

These don't look super fantastic and cutesy because I made this primarily for the kids to decorate. They did turn out perfect for making the houses. My boys were thrilled. Be warned, this does take a fair amount of time. Don't plan on making it all in one day.
Spicy Gingerbread Dough

From: Sugar and Spice

2 1/2 cups packed dark brown sugar
1 1/2 cups heavy cream or whipping cream (you can add a few extra Tbs. if you have a hard time getting the dough to come together.)
1 1/4 cups molasses
9 1/2 cups flour
2 Tbs. baking soda
1 Tbs. ground ginger

In a very large bowl, with a wire whisk or electric mixer, beat brown sugar, cream, and molasses until sugar lumps dissolve and mixture is smooth. In a medium bowl, combine flour, baking soda, and ginger. With spoon, stir flour mixture into cream mixture in 3 additions until the dough is too stiff to stir, then knead with hands until flour is incorporated and dough is smooth.

Divide the dough into 4 equat portions; flatten each into a disk to speed chilling. Wrap each disk well with plastic wrap and refrigerate at least 4 hours or overnight, until dough is firm enough to roll.

Grease and flour large cookie sheets.

Roll out dough, one disk at a time on each cookie sheet(I found this impossible and just did it on my counter top) to about 3/16th" thickness. (It was suggested that you used 3/16th" dowel rods or a ruler to help make sure that you get it to an even thickness. I just eyeballed it.)

Trim excess dough from cookie sheet; wrap and reserve in fridge. Chill rolled dough on cookie sheet in refrigerator or freezer at least 10 minutes or until firm enough to cut easily. (Because I rolled mine on my counter, I just cut it out and moved it to the cookie sheets)

Preheat oven to 300 degrees.

Use chilled rolled dough, floured poster board patterns and a sharp paring knife to cut all house pieces on cookie sheet making sure to leave at least a 1 1/4" between pieces as dough will expand slightly during cooking. (I just used computer paper for my pattern and a cake spatula to cut the dough) Wrap and reserve trimmings in the fridge. Combine and use trimmings for decorative pieces or whatever you want.

Chill for 10 minutes before baking if the dough seems really soft after the cut it. This will discourage too much spreading while baking.

Bake for 25-30 minutes, until pieces are firm to the touch. Do not over bake or pieces will be too crisp to trim if necessary.

Remove cookie sheet from oven. While pieces are still warm, place poster-board patterns on top and use them as guides to trim shapes to match if necessary. Cool pieces completely before attempting to assemble the house. Use royal icing to assemble.

Royal Icing

1 large egg white
3 cups powdered sugar (I only needed about 2 cups)
1 tsp. white vinegar
1 tsp. almond extract

Beat all ingredients together until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe frosting onto pieces and assemble. Cover the portion of frosting not currently in use with a damp towel to prevent it from setting up.

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

I think that the pictures say how amazing these are.
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

From: My Kitchen Cafe

Rolls:
1/2 cup warm water
2 Tbs. active dry yeast
2 Tbs. sugar
1 (3.5 oz.) pkg. instant vanilla pudding
1/2 cup butter, melted
2 eggs
1 tsp. salt
6+ cups flour

Filling:
1 cup butter, softened
2 cups brown sugar
4 tsp. cinnamon

Frosting:
8 oz. cream cheese
1/2 cup butter, softened
1 tsp. vanilla
3 cups powdered sugar
2-3 Tbs. milk

In a small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside.

In a large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Add pudding mixture to yeast mixture. Blend.

Gradually add flour; knead until smooth. Do not over flour! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled.

Then roll our on a floured surface to 34" x 21". Take 1 cup of soft butter and spread over the surface. In a bowl, mix the brown sugar and cinnamon. Sprinkle over the top. Roll up very tightly. Using a serrated knife or thread (I always use dental floss, because that is what my mom did... lol.) cut ever 1 1/2". Place on a lightly greased cookie sheet 1" apart. Cover and let rise until double again.

Bake at 35o degrees for 15-20 minutes. remove when they start to turn golden brown. Frost warm rolls with the cream cheese frosting.

Combine butter and cream cheese; mix well. Add vanilla and sugar, mix again. Add milk until desired consistency.

Strawberry Rhubarb Sauce

This is my favorite ice cream topping. My mom made it all of the time growing up. Perhaps that is because he has rhubarb growing like a weed in her back yard. Nonetheless, I LOVE it.Strawberry Rhubarb Sauce

From: Mom Solter

1 pkg. strawberry jello
3 cups chopped rhubarb

Place chopped rhubarb in a microwave safe bowl. Microwave for 6-8 minutes until mushy, stirring every 2 minutes.

Add strawberry jello; mix well. For some reason you are supposed to refrigerate it until it is set and add gobs of it on top of your ice cream. We always pour the hot stuff on top. Divine, I tell you, divine.

Blueberry Ice Cream

Blueberry Ice Cream

From: All Recipes

1/2 cup sugar
2 cup fresh or frozen blueberries
1 Tbs. lemon juice
1/4 tsp. vanilla
1/4 tsp. ground coriander
pinch of salt
2 cups heavy cream (I usually use a mix between heavy cream, half and half and whole milk)

Dissolve sugar in 1/4 cup water in a medium sauce pan over low heat.

When sugar is dissolved, add berries, lemon juice, vanilla, coriander and salt. Cook over low hear, stirring occasionally, until berries begin to burst. Remove from heat and mash berries.

Cool berry mixture to room temperature, then chill in the refrigerator.

Combine chilled berry mixture with cream. Pour mixture into an ice cream maker and freeze according to the manufacturers directions.

Peanut Butter Cookie Broomsticks

We had a lot of fun making these cookies before Halloween. Sorry, I'm so late posting them. They would have been super cute to have put in a little celo bag to give away to friends. We made these using my go to Peanut Butter cookie recipe.Peanut Butter Cookie Broomsticks
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 tsp. vanilla
1 egg
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
4 tsp. sugar
pretzel rods
chocolate chips (or as my husband put it, if I loved him more I would have used cinnamon chips as he is of the non chocolate eating variety)

Heat oven to 375 degrees. In a large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until light and fluffy. Add peanut butter, vanilla and egg; blend well.

Add flour, baking soda and salt; mix well. Shape into 1" balls. Place into 2" apart on ungreased cookie sheets..

Dip a fork into the remaining sugar. Press fork into the cookie making it look like bottom of a broom. Bake at 375 degrees for 6-9 minutes or until set and golden brown. Immediately remove from cookie sheet.

Melt your chocolate chips in the microwave or a double-boiler on the stove top. Line a cookie sheet with wax or parchment paper. Place the cookies on the paper. Set the tip of the pretzel rod up against the cookie or just overlapping it. Spoon some of your melted chocolate over the end of the pretzel and edge of the cookie. Place cookie sheet in the fridge or freezer to harden up the chocolate.

Enjoy!

Tropical Rice Fruit Salad

I honestly have no idea what to call this dish. My husband made it up a couple of years ago and we just can't get enough of it. Everyone who has had it (provided they like coconut), has begged for more. Just ask Jenny, which is why she called me and pitifully pleaded that I make it up and post the recipe. She's desperate.


Tropical Rice Fruit Salad

3 cups cooked rice
1 can coconut milk
1/2 to 1 can sweetened condensed milk
1-2 cups milk (your thickness preference)
Almond flavored Gelatin Dessert, prepared (if you can find it, they sell it at Asian markets)- OPTIONAL
1 large can mandarin orange segments, drained
1 can pineapple tidbits, drained
1-2 cans Fruit Cocktail, drained
1-2 cans Tropical Fruit Mix, drained
1-2 apples, chopped small
Red Grapes, halved

Combine all in a LARGE bowl. You can serve it warm or cold. I like it warm, my husband likes it cold. To each their own.
Basically the fruit you choose to put in is up to you. We usually do whatever we happen to have on hand. But warning: Never bananas. They get too mushy.

This recipe is very flexible, so keep tasting it as you go along. Super yummy. I'm craving some right now.

And... can you believe it? I posted a recipe!

Mango Lassi

This was great, minus the pistachios on top. That was sick and wrong.Mango Lassi

From: Cooking Light, Jan/Feb 2009

1 cup mango, chopped
1 1/2 Tbs. sugar
1 1/2 cups plain yogurt
1/2 cup 1% lowfat milk
dash of ground cardamom

Combine Mango and sugar in a blender; process until pureed. Add yogurt and milk; process until smooth. Sprinkle with Cardamom if desired. Top with chopped pistachios. (But only if you want to gag)

Flat Bottom Fruit Pie

This is one of the most requested desserts around our place during the summer. You can't beat all of the fresh fruit on top. You just can't keep yourself from going back for seconds, thirds,...well, you get the picture.Flat Bottom Fruit Pie

From: Kraft

1 refrigerated, ready to use pie crusts
1 tsp. cinnamon sugar
1 1/4 cups half and half (I have substituted milk before and it was fine just not as rich)
1 pkg. instant vanilla pudding
1 cup cool whip, thawed
2 1/2 cups fresh fruit, sliced i.e. peaches, kiwi, blueberries or whatever is in season.

Preheat oven to 450 degrees. Unroll the pie crust onto a cookie sheet. sprinkle with cinnamon sugar. Bake for 8-10 minutes or until lightly browned. Cool completely.

Meanwhile, pour the half and half into a medium bowl. Add the dry pudding mix. Beat with a wire whisk until well blended. Gently stir in cool whip, cover. Refrigerate until ready to use. Spread mixture over crust. Top with fruit.

Iced Maple Cream with Berries

The berries makes or breaks this. Sweet summer love.Iced Maple Cream with berries

From: Tarah's Food Reviews

3 large egg yolks
3/4 cup chilled whipping cream, divided
1/3 cup pure maple syrup
1/4 tsp. maple extract
2 Tbs. raspberry jam
3 cups mixed berries, i.e. blackberries, raspberries, blueberries (I used frozen berried as fresh ones weren't in season yet when I originally made this.)

Whisk yolks, 1/4 cup cream and the syrup in a medium metal bowl. Set the bowl over a saucepan of simmering water, making sure that the bottom of the bowl does NOT touch the water. Whisk constantly until your candy thermometer reads 175 degrees, about 3 minutes. Remove the bowl from over the water. Using an electric mixer, beat the mixture until it is cool and thick, about 3 more minutes.

Whip remaining 1/2 cup cream and maple extract in a large bowl until soft peaks form. Fold whipped cream into yolk mixture. cover and freeze maple cream until firm, at least 6 hours.

Whisk jam in a medium bowl to loosen. Add berries and toss to coat and let stand 15 minutes. Spoon berry mixture into dishes and top with maple cream.

Strawberry Sour Cream Ice Cream

Summer is here! Bring on the fresh fruit and home made ice cream!Strawberry Sour Cream Ice Cream

From: David Lebovitz

1 lb. fresh strawberries, cleaned, hulled, sliced
3/4 cup sugar
1 Tbs. vodka (I left this out and it was fine)
1 cup sour cream
1 cup heavy cream
1/2 tsp. lemon juice

In a bowl, place the sliced strawberries, sugar and vodka and let them macerate for an hour, stirring them every once in a while.

In a food processor, pulse together the strawberries and their liquid with the sour cream, heavy cream and lemon juice. Process until it has just a few chunks but is mostly smooth. Freeze in your ice cream maker according to the manufacturer's directions. (I had put mine in the freezer for a few hours afterwords to let it firm up a bit more.)